Competition Dining Heads to Greenville, South Carolina

Logo500x200 - laurel wreathThe Competition Dining Series Greenville, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will pit 14 highly competitive chefs against each other in its upcoming series in the South Carolina Upstate. After  years of competing across the state of North Carolina, the summer of 2015 marks the first foray for Competition Dining across state lines into South Carolina. Each  of the 13 interactive Greenville battles will be hosted at Larkin’s Sawmill from Aug. 3 through Sept. 7. Tickets, info on participating chefs & more are available online. at the Competition Dining website.


travelers rest frms market signAs many of you know, I travel with the Competition Dining team, as the voice behind all of Competition Dining’s social media; as a liason between all of our  current and potential sponsors; and as a connection between the chefs and literally hundreds of North and South Carolina farmers. I love scouting local farmers markets and niche grocery stores in each region in which we compete, looking for great product to feature in  battles in Raleigh, Winston-Salem, Charlotte, NC and now in Greenville, SC, too!

greenville sat market photoThe Greenville farmers’ markets are the bomb, from the Downtown Greenville TD Saturday Market to the market at Travelers Rest. If the crowds are any indicator, its a sure thing that Greenville locals know that shopping Local is the only way to go!  I can’t wait for Competition Dining Greenville guests to taste all the great LOCAL Certified South Carolina product we’ve found to feature in each of the Greenville Battles; and I can’t wait to see how our 14 Greenville series chefs showcase it all!

 

comp dining promoCompetition Dining is the Carolina’s favorite culinary sport. At each dinner, two teams of chefs battle it out, each preparing three courses centered on a secret featured regional ingredient. Ticketed guests from across the Carolinas arrive the evening of competition to savor a six-course meal without knowing which chef prepared which dishes. Unlike any other cooking competition, attendees vote on each course using their smart device and a specially designed app, and ultimately help determine who moves on to the next round and who goes home. It’s addictive and you’ll most certainly want to come & experience it more than once!

 

 

Greenville chefs FB cover Best                                   The Greenville  SC Series Brackets:

Quarter Finals:

Semi Finals:

  • August 31 Dinner: Winner of Aug 19 Battle versus Winner of Aug 25 Battle RESERVATIONS
  • September 1 Dinner: Winner of Aug 24 Battle versus Winner of Aug 26 Battle RESERVATIONS

       Grand Finale:   September 7 Dinner: Winner of Aug 31 Battle Versus Winner of Sept 1 Battle                                                                                             RESERVATIONS
OwnerJimmyCrippenindiningroom“Since we started these battles, Competition Dining Series has hosted hundreds of chefs and thousands of community members in North Carolina,” said Jimmy Crippen, Competition Dining Series founder and host. “We’re thrilled to do the same in Greenville with the launch of our first South Carolina series. We have chefs from here in Greenville and all over the region, and it’s sure to be a highly competitive tournament.”

 

 

By the end of the 2015 season, the Competition Dining Series will have hosted 80 individual teams of Carolina chefs in three regions of North Carolina: Raleigh, Winston-Salem & Charlotte as well as the series in Greenville, SC.

Graze team shrineUltimately, five regional winning chefs will have received a grand prize of $2,000 and a handmade chef knife by Ironman Forge and each winning team member will have been awarded with Competition Dining’s coveted Red Chef Jacket.  Additionally, all five regional championship teams win the right to move on to compete in the Battle of Champions Final Fire held in October in Raleigh, NC.

Winners and winning teams so far for the 2015 season include: Chef Ryan Conklin and team REX Healthcare in Raleigh; Chef Joe Cornett and team The Flipside Restaurant in Rock Hill, SC and Chef Brent Martin and team The Summit Room in Charlotte, NC and most recently Chef Richard Miller and team Graze in Winston Salem.

Who will the Greenville, SC winner be? Only time will tell. But time goes fast, so if you want to come and see for your self, make your Greenville reservations now!

An interactive culinary experience, Competition Dining is unlike any other dining event in the country. and as host Jimmy Crippen is fond of saying, “Its the most fun you can have on a Monday, Tuesday or Wednesday night!”

Make Your Reservations Today Online at CompetitionDining.com; click on the Greenville Icon OR SIMPLE USE THE RESERVATION LINKS IN THIS POST. I’ll be at each and every Greenville Battle – Hope to see you there! 

For more information: visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram

 

 

The 2015 GotToBeNc Competition Dining Series Springs into High Gear in the Queen City

BlackCompDiningLogoGet ready to enjoy North Carolina’s favorite Culinary Sport – tickets on sale NOW

If you thought you had to wait until late summer to enjoy North Carolina’s favorite culinary sport in the Queen City – think again. This year the GotToBeNc Competition Dining series kicks off the first weekend of Spring with a record breaking 24 chef line up! Charlotte can be proud to celebrate the fact that this, the largest Competition Dining series in history, will take place here from March 22 – May 19 with competitions on most Sundays and every Monday and Tuesday evening. Each of the dinners in Charlotte will take place at Bonterra Dining and Wine Room.

The fun each night starts as guests gather for libations starting around at 6 pm and each dinner kicks off promptly with a dramatically fun video presentation at 6:45.

jimmycrippenAs in years past here in Charlotte and at other series across the state, Competition Dining operates with a focus of bringing the chef, the farmer and the diner together.

Competition Dining creator Jimmy Crippen personally hosts each event with a genuine enthusiasm for what he does. from handling the introduction of chefs, judges and media  to personally walking dinner guests to their seat. His number one rule is to have fun; and that means everyone, from the chefs in the kitchen to the guest in the dining room.

HEIDI BILLOTTO FOODIt has been my great pleasure to have gone from the official blogger of the Charlotte series to working as a part of the Competition Dining team.  At dinners across the state, my role is not only blogging the play by play after the fact; but also reporting it to you and the wining and dining public live as it happens via the Competition Dining social media on Facebook, Twitter and Instagram.

Between dinners when I am not teaching cooking classes, catering or otherwise writing from my home base in Charlotte, I am the Competition Dining Sponsor Ambassador, garnering supportive companies, commodities, farms and individuals anxious to be a part of this state’s favorite culinary sport; and I assist chef Ref Bobby Zimmerman in the finding and selection of the much anticipated secret featured ingredients for each night’s battle – needless to say I am in my element and having a blast!

Ironman Forge knife by Charlotte Bladesmith Steve Watkins

Ironman Forge knife by Charlotte Bladesmith Steve Watkins

But enough about my role at Competition Dining dinners each night  – let’s turn the guys and gals that make this competition what it is – twenty four of this area’s most competitive chefs, each leading a team of three, vying for the bragging rites to the title, the coveted red chefs jacket from ALSCO, a custom made knife from Charlotte’s own Bladesmith Steve Watkins of Ironman Forge, and a check for $2000 plus entree into the Final Fire to be held this year in Raleigh on Halloween weekend!

 

Now that you know the what, when and where, here is the who and the how – the Charlotte line up of competing chefs with links to buy tickets for each individual battle! Come to one or come to them all – but whatever you do, don’t miss out – its so much fun – like eating at two of your favorite restaurants at the same time and enjoying a ton of North Carolina produce and product in the process. Can’t wait to see you there!

The Preliminary Round Battles

Battle March 22

 

On Sunday March 22, the Competition Dining Battle field finds Chef Miles Payne of littlespoon in Charlotte up against Chef Ryan Forte of Southminster Retirement Community in Charlotte. For Tickets visit http://tinyurl.com/lg7lvbb

Battle March 23

On Monday March 23 its Chef Paul Verica of Heritage Food and Drink in Waxhaw battling it out with Chef Vincent Giancarlo of Cantina 1511 in Charlotte For tickets visit http://tinyurl.com/k7m9jub

Battle March 24

 

On Tuesday March 24 the action heats up between Chef Tom Marlow of Mimosa Grill in Charlotte and Chef Ben Miles of BLT Steak in Charlotte. For tickets visit http://tinyurl.com/nlqpefqBattle March 29

 

The Competition Dining battle on Sunday March 29 finds Chef Joseph Cornett of The Flipside Cafe in Ft. Mill, SC up against Chef Jon Ernst of Cafe Monte French Bakery and Cafe in Charlotte. For tickets visit http://tinyurl.com/oq6alxv

Battle March 30

 

On Monday March 30 Chef Mike Suppa of Vivace Charlotte goes head to head against Chef Melissa Joy Claude of Joy’s Bistro in Boone NC For tickets visit http://tinyurl.com/mnpwp4j

 

Battle March 31The first two weeks of the Charlotte prelims end on Tuesday March 31 with Chef Aaron Rivera of the soon-to-be-open Tapas 51 in Ft. Mill up against another South Carolina culinarian Chef Neil Bratton of Local Dish also in Ft. Mill. For Tickets visit http://tinyurl.com/o9ax8u5

Slide84The preliminary rounds continue in April just after the Easter holiday with a battle on Monday April 6 in a battle that finds two non-traditional restaurants up against each other. Chef John Morey of Delaware North exec chef for the Bank of America Stadium vs Chef Brady Lutz, exec chef at the Cypress of Charlotte retirement community.  For tickets visit http://tinyurl.com/nclk8cm

 

On Tuesday April 7 its Chefs Ryan Daugherty & Eric Litaker co-exec chefs of Dogwood Battle April 7 Southern Table and Bar take on Chef Travis Garrett of The Mandrake Small Plates and Wine. For Tickets visit http://tinyurl.com/l297spq

The Quarter Finals

With this new 24-chef Competition format, the brackets have been set as one would for two 12-chef brackets – In the end there will be two championship rounds and eventually two Charlotte series champions will go to the Final Fire to compete for statewide bragging rites and the big prize package.

To keep things fair and the brackets in place, 8 returning Competition Dining chefs drew byes and automatically go on the compete in the series quarter finals against winners of the eight preliminary rounds. These are chefs who have competed in Competition Dining series in Charlotte and Asheville in years past.

Here are ticket links and competitors for the quarter final rounds:

Slide86Returning on Sunday April 12 is the 2014 Competition Dining City Finalist Chef Tom Dyrness of Mama Ricottas Restaurant. he will go up against the winner of the March 22 battle. For tickets to the April 12 event visit http://tinyurl.com/lxw82ov

 

Slide87Returning on Monday April 13 is  2014 Fire on the Rock semi finalist, Chef Steven Goff of the King James Public House in Asheville, NC. Steven will battle the winner of the March 23 battle. For tickets to the April 13 event visit http://tinyurl.com/ofk8649

Slide88Returning on Tuesday April 14 is 2014 Fire in the City Quarter Finalist Chef David Moore from Gallery Restaurant in Charlotte David faces the winner of the March 24 battle. For tickets to the April 14 event visit http://tinyurl.com/o9tmvy2

 

Slide89Returning on Sunday April 19 is 2014 Fire in the City Quarter Finalist Chef Chris Coleman from The Asbury in Charlotte. Chris goes up against the winner of the March 29 battle. For tickets to the April 19 event visit http://tinyurl.com/m7qszb6  

 

Slide90Returning on Monday April 20 is 2014 Fire in the City competitor Chef Clark Barlowe of Heirloom Restaurant in Charlotte. Clark will battle the winner of the March 30 battle. For tickets to the April 20 event visit http://tinyurl.com/pt2d7es

Slide91Returning to the Competition Dining ring on Tuesday April 21 is 2014 Fire in the City competitor Chef Ben Phillpott of Block & Grinder in Charlotte. Ben will take on the winner of the March 31 battle. For tickets to the April 21 event visit http://tinyurl.com/q6wyepe

Slide92Returning to the Competition Dining battle on Monday Tuesday April 27 is 2014 Fire in the City competitor Chef Brent Martin of The Summit in Charlotte. Brent will face the winner of the April 6 battle. For tickets to the April 27 event visit http://tinyurl.com/p9o64lt

 

Slide93Returning to battle in the last quarter final battle of 2015  on Tuesday April 28 is 2014 Fire on the Rock competitor Chef Michael Fisera of Lexington Avenue Brewery in Asheville. Michael will battle the winner of the April  7 event. For tickets to the April 28 event http://tinyurl.com/qzdlbja

comp dining promo

Semi Final and Grand Finale Rounds

After the 8 quarter final battles the chefs still standing will go into the semi final and final rounds  – tickets for those events are still available, but moving fast and will most certainly be sold out by the time those battles come around -so You Be The Judge -pick your battles and  purchase your tickets now at http://tinyurl.com/pznf8aj

I’ll be looking to see you there – Cheers!

 

 

 

A Taste of Holiday Comfort and Joy

HEIDI BILLOTTO FOOD

A Post Preview….

This set of recipes is a wonderful holiday play on the idea of soup and sandwich. I am posting early the morning of Thursday Dec 11 before my video cooking segment on WCNC’s Charlotte Today; but then will add in photos and video after the spot airs later this afternoon, so look for the update on this post in a couple of hours. The segment airs in the Charlotte area on Channel 36 (6 on Cable) sometime between 11 and noon. Video and photos to round out this post up later today…

 

Holiday Bouillabaisse

Recipe by Heidi Billotto, Charlotte Culinary Expert

As seen on WCNC’s Charlotte Today Thursday Dec 11, 2014

 

1 cup minced onions

1 large leek, minced

2-3 stalks organic celery, minced

1 head fresh fennel, minced

1/2 cup Pour Olive Leccino extra virgin olive oil

2 ( 28 oz) cans organic canned tomatoes, with liquid

6 Tbsp.  Savory Spice Shop tomato powder or  1/2 cup organic tomato paste

2 1/2 quarts water

4-5 stems and leaves of fresh organic parsley

2 bay leaves

4-5 stems fresh thyme leaves

1 tsp fennel seed

2 big pinches of saffron

The peel of one orange

Salt and pepper to taste

4 to 6 pounds fish fillets, and shellfish if you would like

 

For the rouille:

2 roasted red bell peppers

4 cloves garlic

1 cup Pour Olive Leccino extra virgin olive ol

1 local or organic egg yolk

1 Tbsp.  sea salt

Use a food processor or blender to blend together all ingredients into a paste – refrigerate until ready to serve as a condiment with the Bouillabaisse.

 

Simmer the onions, leeks, celery and fennel in hot olive oil for 5 minutes or until  tender and golden brown.

Stir in canned tomatoes with liquid. Bring to a light boil and stir well.

Add the water, tomato powder, herbs and orange peel; and cook uncovered at a moderate boil for 30 to 40 minutes.

Strain the broth into a large saucepan, pressing the flavorful juices out of the solid ingredients.

Adjust the seasonings to suit your tastes.

Add water or fish stock if you would like till you have about 2 ½ qts of liquid in the pot.

About 20 minutes before serving:

Bring the rouille out of the refrigerator and let it come to room temp.

Bring the broth to a rapid boil.

First add Add lobsters, crabs, or any firm-fleshed fish.

Bring the pot back to the boil and cook for 5 minutes or so.

Then add any lighter fish or any clams, mussels, scallops or shrimp. Bring to a boil once  again and cook 5 minutes more or until the fish are just tender. Do not overcook.

 

Take the seafood out of the pot until you are ready to serve so that it doesn’t overcook.

Place a portion of the seafood into each individual soup bowl. Spoon a ladleful of soup over the fish, and top with a sprinkle of fresh minced parsley.

Pass the rouille at the table for each person to add to the soup on their own.

Serve along squares or muffins of cheese bread pudding and enjoy.

 

CHEDDAR CHEESE BREAD PUDDING

Recipe by Charlotte Culinary Expert, Heidi Billotto

butter

1 loaf soft eggy white bread – challah, brioche, etc.

4  organic or local eggs

2 cups organic half-and-half

2 1/2 cups cubed Velveeta cheese

1 cup grated Parmesan cheese

Generously butter a 13×9 inch baking dish or your favorite sized muffin pans. Reserve. In a large mixing bowl, combine the eggs and heavy cream.  Tear the bread into small pieces.  Add to the egg mix. Fold in the cheese. Pour into the buttered loaf pan or muffin tins. Bake in a preheated 350 degree oven for 30-40 minutes

 

BONUS RECIPE:   For an extra holiday touch, bake these edible bread bowls to serve the Bouillabaise or any other soup this holiday season

BAKED BREAD BOWL

Recipe by Charlotte Culinary Expert, Heidi Billotto

2 Tbsp. yeast

2 ½ cups tepid water (no hotter than 120 degrees)

About 5 ½ cups cake flour

1 cup all purpose flour

1 tsp. salt

Cornmeal

Proof yeast in water. Combine water with flour and salt. Knead until you have smooth and elastic dough. Allow to rise for 1-2 hours or until the dough doubles in bulk. Punch down and Roll out in a thin layer – drape over a soup sized oiled stainless steel bowl, then cover with another oiled bowl of the same size, so that the dough is lightly sandwiched between the two bowls. Bake on a baking sheet, in a preheated 375 degree oven for 15-20 minutes. Remove the top bowl  and use an egg wash and some extra dough to add a decorative edge to the bowl ( while it is still turned upside down on the base bowl)- you can do a light braid or twist, or cut small circles and use the egg wash to paste them on as pedals around the edge of the bowl bake 5-7 minutes more until browned. Cool slightly and unmold from the base bowl. Sit upright on a place and use as a serving dish for your favorite soup, or salad or dip.

 

Making a list, Checking it Twice – Heidi Billotto’s Restaurant Guide of Great Charlotte Spots to Wine and Dine

HEIDI BILLOTTO FOODA Few of my Favorite Finds

When I moved to Charlotte nearly 40 years ago, if you wanted wine or a cocktail with dinner it meant brown bagging and there was no such thing as pizza delivery or valet parking. Now, as we end 2014 and  move headstrong into 2015, Charlotte’s culinary skyline continues to expand and the nation is starting to pay attention.  Great chef-driven restaurants abound in every neighborhood; new locally-owned restaurants are opening every day. 

The list in this post was first published and is up online in the current issue of Charlotte Living magazine. It started as a Baker’s Dozen round up of 2014 – a bakers dozen to give myself a cushion from only listing a top ten. But then 10 grew to 20 and, well, you know the story. This list is not a finite one, but a work in progress.

The problem with a list of any kind is that once you write it and publish it, a new place opens or you rediscover old favorites you want to add. So this list starts as a post  and then next week  it will be become a page on my blog at HeidiBillottoFood.com under its own tab.  In the weeks and months ahead, I’ll add to it with updates of new finds, old favorites and don’t miss places in a dedicated blog post out each week on Wednesday or Thursday with enough time for you to make weekend plans..

My hope is for it to grow into a list of great places to simply eat or wine and dine your way across the  Carolinas.

It is in alphabetical order and offers something for everyone, suiting every palate and pocketbook. Most of these restaurants opened this year or late in 2013, but some are old favorites I just had to mention.  

Your favorite places on my list may vary from day to day depending on your mood but  I can promise there is not a wrong choice in the bunch. Take the tasting into your own hands and check back weekly for additions and updates and even some video from my monthly Charlotte Today restaurant segments.

Enjoy! – Heidi Billotto

 

The Asbury – Off the lobby of the historic Dunhill Hotel at 235 North Tryon Street. Call 704.342.1193. Visit DunhillHotel.com/Dining. Under the watch of executive chef Chris Coleman the Asbury offers modern southern cuisine with a farm to fork approach with a menu that honor the past and celebrates each seasons supporting local farms, farmers and producers along the way. Private dining rooms separate bar area and lounge The Asbury on Urbanspoon

Baku Robata Bar and Lounge – 415 Sharon Road, Call 704.817.7173. Visit Baku-restaurant.com        Japanese cuisine featuring  Robata and Yakitori grilled seafood and meat specialties as well as unique presentations of sushi and sashimi. All of it beautifully done. Tapas style serving, so go prepared to share items at the table. At the bar, an extensive collection of premium sake, wines , beers and craft cocktails – this writer’s favorite – the kumquat infused Sazerac made with candied kumquats, Russell’s reserve rye, Absinthe and lemon juice Baku-Restaurant on Urbanspoon

Bonterra Dining and Wine Room – 1829 Cleveland Ave, Charlotte, NC 28203  Call 704.333.9463. Visit BonterraDining.com.       The band is back together again at this old Charlotte favorite reinvented  in the fall of 2014 with the return of Chef Blake Hartwick doing great new things  and taking the menu back with a whole new and delicious farm to fork vibe along with pastry chef  Jason Lemon and sous chef Mike Long.. Nightly  food and drink bar specials, incredible desserts, excellent service staff, lots of room and great opportunities for private events. Private rooms, wine cellar dining, catering, great venue for weddings and receptions Bonterra on Urbanspoon

Dean & DeLuca Wine Room – 6903 Phillips Place Court, Charlotte, NC. Call 704.643.5152; Visit Deananddeluca.com/aboutus/northcarolina  Made in America  wine comprised of many tasty selections all available by the bottle, the glass or the taste. Red and white flights, plus a long list of domestic and imported beers. Enjoy the a menu of delicious fresh made options many featuring local ingredients. For something light, think snacking and sharing and turn to the list of cheese and charcuterie (complete with several vegetarian pates) or small plates. For something more, there is a short list of flavorful entrees and desserts to help finish it all off in style. Gift Baskets, Catering, Patio Dining Dean & Deluca's Wine Room on Urbanspoon

E2 emerils eatery – 135 Levine Avenue of the Arts #100, Charlotte, NC. Call 704.414.4787. Visit emerilsrestaurants.com/e2-emerils-eatery           Chef de Cuisine Brian Motola at the helm of the talented team in this Uptown eatery channeling  owner  and creator Emeril Lagasse’s take on  New Orleans-inspired American cuisine. Motola uses many local and regional products on the menu which changes seasonally. Top notch wait staff will make you feel right at home.  For a quick bite at breakfast or lunch patrons can also enjoy e2 to go and to make it more convenient you can order ahead online ( via computer or mobile device) and pick up within 30 minutes. But at dinner plan to go, relax and take it all in course by course. The tuna crudo, beef carparcio and wood roasted oysters are great ways to start. Salads and entrees delicious, too; but be sure to pace yourself and save room at dessert time for the banana cream pie, oh my!        Separate bar area, patio dining,  private rooms, wine dinners,  catering E2 Emeril's Eatery on Urbanspoon

Fig Tree Restaurant – 1601 E. 7th Street, Charlotte, NC Call 704.322.3322; Visit CharlotteFigTree.com        Fine seasonal cuisine with French and Italian influences.  This beautifully restored building  is The Lucas House, a registered historic landmark home and a fine example of a 1913 Craftsman Bungalow nestled at the corner of 7th street and Louise Ave in the charming Elizabeth neighborhood. Top notch staff with attention paid to every detail. Owned and operated by chef and proprietress Greg and Sara Zanitsch. Award winning wine list – you will leave wanting for nothing but to come and enjoy it all over again.    Private Rooms, patio Dining, separate bar area, wine dinners, annual game dinner, catering The Fig Tree Restaurant on Urbanspoon

Heirloom Restaurant – at 8470 Bellhaven Blvd.  Charlotte, NC 28216; Call  704.595.7710; Visit HeirloomRestaurantNC.com           Chef Clark Barlowe’s flavors are intricate, texture is key, and each plate a work of art as good to look at as it is to eat! Tasting menu’s are fun and a great way to try it all.  It’s nearly impossible to make a recommendation as every dish in this all local from North Carolina restaurant changes from day to day, but guests at Heirloom will delight in knowing that they are enjoying any given menu item at the height of just harvested flavor. Private dining room, cooking classes and farm dinners. Heirloom Restaurant on Urbanspoon

Heritage Food and Drink – 201 W, South Main Street, Waxhaw, NC 28173 . Call 704.843.5236 . Visit HeritageFoodAndDrink.com           Chef Paul Verica’s vision for Heritage? To bring the idea of tradition back to life and to celebrate the bounty of our region and the seasonality of local product . Verica’s  personal take on New American Cuisine style finds his menu featuring the best in each local product. Supporting farms and producers from around the region, Verica incorporates molecular gastronomy’s powders and sprays in a way that simply feels right. This baker of biscuits and doughnuts also serves small plates layered in Mason jars, just for the fun of it. Big flavors make for a very satisfying dining experience, indeed. Catering Heritage Food and Drink on Urbanspoon

Fahrenheit  Charlotte – Fahrenheit Charlotte is located  at 222 S Caldwell St in the Hyatt Place Hotel, Charlotte, NC 28202;  Call 980.237.6718; visit ChefRoccoWhalen.com                                                                                      One of the Queen City’s newest and highest dining establishments. The venue – 21 floors up – undoubtedly has the best view in the city. The menu, which changes quarterly, lives up to the striking atmosphere with an air of creative yet comfortable sophistication. I’m crazy about the ramen noodle appetizer , but don’t miss the short ribs, the potato starter or any of the seafood entrees –  the level, quality and presentation of each dish delights. Nightly specials Private rooms, catering, separate bar Fahrenheit on Urbanspoon

Flipside Café – 3150 Highway 21 North, Fort Mill SC, 29715. Call  803.802.1711.  Visit theflipsidecafesc.com      This little casual café in the Regency Park strip mall in Ft. Mill is owned and operated by a talented husband and wife team of chefs: Jon and Amy Fortes . The Flipside kitchen  is turning out big flavors – lots of them local and all of them fresh and delicious. Check it out -Breakfast, brunch, lunch and dinner – great kids’ offerings with tasty rather grown-up, well seasoned choices. And even though Amy’s palate may be pork-centric, there are lots of vegetarian selections on the menu too!  Chef Jon Fortes was the winner of the 2013 and 2014 Competition Dining Fire in the City Championship and went on take the 2014 state wide title as well.  Catering The FlipSide Cafe on Urbanspoon

Fork! – 20517 N Main St, Cornelius, NC Call 704.655.7465 Visit ForkRestaurantCornelius.com                      Fork! is home to chef Tom Groody, a true frontrunner among chefs in Charlotte, Tim was the very first here to ever put a farmers’ name on the menu. Groody’s style is clean and uncomplicated ; paying homage to the vast array of locally sourced ingredients on his menu.  Menu changes daily and featured items change with the season. This old home turned restaurant is a charming venue  with on the porch seating in suitable weather. Separate bar area. catering Fork! on Urbanspoon

 Kabab Je Rotisserie and Grill – 2233 Matthews Township Pkwy. Sycamore Commons  Mathews NC.  Call 704-845-0707.  Visit kababje.com         This great little place just keeps getting better and better, from classic Hummus  to stuffed grape leaves to the grilled lamb and chicken shawarma. Don’t miss the Za’taar “pizza”, the roasted cauliflower, the falafel and the chick pea and broad bean appetizer called Ful Mudammas.  With a host of sweet syrupy Middle Eastern desserts, a tiny cup of Lebanese coffee made with cardamom is the perfect finish.  Patio dining and Catering, too! Kabab-Je Rotisserie and Grille on Urbanspoon

Little Spoon Eatery – 2820 Selwyn Ave, Charlotte, NC 28209 Call (704) 496-9908  Visit LittleSpoonEatery.com/ “ the little spot right on the corner”, this neighborhood spot for breakfast and lunch is taking the Myers Park neighborhood by storm,  chef Miles Payne at the helm using local ingredients and supporting local farms in almost all of his breakfast and lunch offerings. Its all good, but I can’t get past the homemade pop tarts, the bowl of frothy cappuccino and the over easy eggs with toast. Weekends are packed, so go on a weekday and take the time to relax and enjoy before you start your day. Patio dining, take out

Lumiere French Kitchen – 1039 Providence Rd Call 704.372.3335 Visit lumieremyerspark.com The newest culinary adventure by  Chef Tom Condron and restaurateur Matthew Pera. These two long time Charlotte culinarians, owners of the very successful gastropub, The Liberty on South Blvd, have taken a more formal turn at Lumiere. Don’t miss the Wild Mushroom “Lyonnaise” salad or the Mediterranean White Sea Bass with roasted with olives, basil and lemons, beluga lentils, mushrooms and herb butter. Excellent staff, tremendous wine offerings and a host of classic French dishes with Chef Condron’s modern twist. Taking it up a notch in Charlotte,  Lumiere French Kitchen is located in the heart of Myers Park bringing modern French cuisine to the Queen City. Wine dinners, Cooking classes, catering Lumiere French Kitchen on Urbanspoon

Mama Ricotta’s  – 601 S Kings Dr, Charlotte, NC; Call 704.343.0148. Visit MamaRicottasrestaurant.com Great neighborhood spot for classic Italian and  American Italian fare, all exceptionally well done. From scratch sauces, homemade cheeses and sausages, fresh baked bread and from scratch pastas made from high quality imported Italian ingredients.  Competition Dining semi finalist chef Tom Dyrness heads the team as executive chef and menu favorites include:  the meatballs or Polpette Al Forno, the grilled salmon and arugula salad, any of the pastas and the pizza hot out of the wood burning oven. Mama’s is the flagship restaurant of owner Frank Scibelli’s FS Foods chain that includes Midwood Smokehouse, Pacos Tacos,  and a huge catering division as well.   Patio dining, full separate bar, catering Lumiere French Kitchen on Urbanspoon

 

Passion 8 -1523 Elizabeth Avenue Charlotte, NC, 28204. Call 704.910. 3161. Visit ThePassion8.com                   Owned by chef Luca Annunziata and his lovely wife Jessica, Passion 8 Bistro moved  from its tiny home in Ft. Mill to bigger newer more sophisticated digs in Charlotte on Elizabeth Ave. in Charlotte in late October. While the surrounds are new, Chef Luca and his staff continue to supporting nearly 75 different local farms across  North and South Carolina and serve their own contemporary style of farm to fork cuisine.  Looks for special theme dinners and cooking classes too.  The new interiors are soft and sophisticated yet warm and inviting; with the same family friendliness and incredible local fare and flair that has always made you want to come back for more. Make your reservations now for the weeks and months ahead – its gonna be a hot spot in town, for sure. Now serving lunch as well! Private rooms, chefs table, catering, craft cocktails, separate bar Passion8 on Urbanspoon

The Summit Room1531 East Blvd. Call 980.237.2227 . Visit thesummitrm.com         In a clever and creative move, The Summit Room owners also own the adjacent restaurant The MayoBird and the two dining establishments share this picturesque porch and patio. The MayoBird is open for breakfast and lunch, while The Summit Room with Chef Brent Martin at the helm in the kitchen is open from early afternoon till the wee hours of the evening. But at night, the space at MayoBird is available for private events.   Chef Martin has come into his own at the helm of this kitchen, doing some really innovative things with the menu. Love that the menu changes at his whim, with the weather, and with the availability of local product. Specials are always great – the hand cut fries are incredible!  Private rooms, seating at the bar, catering The Summit Room on Urbanspoon

Stagioni   – 715 Providence Rd. in the Eastover neighborhood. Call 704.372.8110. Visit stagioniclt.com       Stagioni, the third jewel in Chef Bruce Moffett’s triple crown of restaurants including Barrington’s and Good Food on Montford opened  to rave reviews and  standing room only crowds. The menu, which changes with the seasons, features deliciously done Italian classics with a fresh, modern twist. The food, like that in each of the Moffett Group restaurants is beyond reproach; and the atmosphere at Stagioni is, well, the Moffett website says it best, “The Moffett’s know from experience that life’s greatest memories unfold around the dinner table. Stagioni ( is the perfect place) to bring family and friends together.” Separate bar, catering Stagioni on Urbanspoon

 

Terra – 545 Providence Road, Charlotte NC; Call 704.332.1886; Visit TerraCharlotte.com.  A quaint little neighborhood French café you’re going to love. The menu changes with the seasons, the service is very personal and the feel is classic French right down to owner Thierry Garconnet, who is living his dream of bringing a taste of his home town in Paris back to the states. This charming little bistro is tucked away at the end of a small strip right next to Starbucks, but don’t let the casual surrounds fool you, the food is the real deal. Daily specials include: Tuesdays: All you can eat Mussels; Wednesdays: Pasta Special and Thursday: Half price wine  Patio Dining Terra on Urbanspoon

 Va da Vie Gelato – 4203 Park Road  Call 980.201.9159. This free standing building  with the little patio offers big flavors inside –flavors like homemade, almond,  pistachio, coffee bean, chocolate hazelnut, lemon ricotto, local strawberry and blueberry and pineapple and mango! It’s all in the guise of homemade gelato by owners John and Wendy Paglia  who use all local product to make their Piedmontese style gelato and sorbet. No bases or mixes just local Homeland Dairy milk and cream and real fruit, fair trade coffee, local cheese and imported Italian nuts –  no chemicals or preservatives.  As this product doesn’t travel well – you can’t really take quantities to go – just gotta eat it there and savor the moment

Wolfgang Puck’s Pizza Bar – Phillips Place Call 704.295.0101 Visit wolfgangPuck.com                  Charlotte’s WP Pizza Bar is Puck’s flagship Pizza Bar Restaurant and offers  a relaxing getaway from to enjoy lunch and dinner. While the menu offers an assortment of appetizers and pasta dishes, for me this place is about the pizza done in Wolfgang’s signature style a la an aromatic wood burning oven.  Puck is in town occasionally but day to day it is the talented Chef Scott Whallen and staff who channel Puck’s vision and creative juices into beautiful  and delicious plates for lunch and dinner. Our go to order is the arugula and asparagus salad lightly dusted with grated Parmesan, teamed with any one of the lists of pizzas – our current faves are the mushroom pizza with rubiola cheese and the slightest drizzling of truffle oil and the margarita pizza – simply perfect for two to share. Wolfgang Puck Pizza | Bar on Urbanspoon

 

Your Moms Donuts – 11025 Monroe Rd, Matthews, NC 28105 Call 803.280.5720 Visit Yourmomsdonuts.com    I’ve talked about these wonderful square-shaped locally-made donuts throughout the year.  The company is owned by Benjamin Frye, chief donut maker and his wife Courtney Buckley, manager of everything else. These truly  gourmet donuts are made with locally sourced ingredients, including organic, NC grown flour , grass fed dairy, local pasture eggs, and the donuts are fried in freshly rendered  leaf lard!

The best news of 2014 is that Your Moms Donuts is now operating out of its own bricks and mortar location on Monroe Rd. Donuts are available every day but Monday for breakfast and lunch or until they sell out.  Check the website or follow on Facebook @yourmomsdonuts and Instagram @yourmoms_donuts for the daily list of flavors. Large orders in advance. Complimentary delivery is available. Your Mom's Donuts on Urbanspoon

 

A taste of the Tuscan Sun | Take a trip to Tuscany this weekend – its as close as the Morrocroft Harris Tetter

HEIDI BILLOTTO FOOD Frances Mayes, the bestselling author of “Under the Tuscan Sun,” brings her line of Tuscan Sun Wines to Charlotte  tomorrow on Saturday Nov 22. If you’ve been waiting to go ot the gorcery store this week -tomorrow between 3 and 6 pm might be the best time to visit the Morrocroft Harris Teeter,
In partnership with Curious Cork Imports and distributed in North Carolina by Fine Wine Trading Company, each  of the Tuscan Sun Wines, now available to the Charlotte wine loving market, was hand-selected by Mayes herself to embody a different concept that touches on the Tuscan lifestyle.

Frances Mayes will meet fans and sign bottles  ( and I’lbe you get her to sign copies of any one of her books, too) on Saturday, November 22, 3:00 to 6:00 pm at Harris Teeter Morrocroft at 6701 Morrison Blvd in Charlotte. The Tuscan Sun Wines collection includes three reds and one white. Each wine has an Italian name and an English translation and showcases the unmistakable vision of Frances Mayes that has become an international sensation since the publication of “Under the Tuscan Sun”:

wine glassesPensiero (A little gift) is a light and refreshing pour that is 100% Pinot Grigio

Permesso (May I come in?) is bolder, this one 100% Cabernet Sauvignon

Tondo Tondo (Just perfect) is a bit richer and is made of 100% Sangiovese grpaes

While the Auguri (My best to you) is a terrific blend of 80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot

Anyone of these wines would be a great addition to your Thanksgiing table or use the holiday as an opportunity to try several of these reasonably priced wines.

 

Frances Myers, author of under the Tuscan Sun, makes North Carolina her home away from italy

Frances Myers, author of under the Tuscan Sun, makes North Carolina her home away from italy

“These wines bring to life a sense of wonder through the simple joys that my life in Italy has given me,” says Mayes. “I hope that by sharing them with the world, others can also attain a bit of the enjoyment I’ve gained from my experience here, if only for a moment as they sip these glorious wines.”

If you saw the mon=vie “under the Tuscan Sun” then you already know a good part of Frances’ story Since settling in Italy more than 20 years ago, Frances Mayes has gone from being a proud resident of Cortona to one of its most esteemed citizens, as well as Tuscany’s literary favorite, penning titles including “Under the Tuscan Sun;” “Bella Tuscany;” “Every Day in Tuscany;” “Bringing Tuscany Home;” “The Tuscan Sun Cookbook;” “A Year in the World;” “Shrines: Images of Italian Worship;” “Italy: Where to Go When;” “Swan,” her first novel; and “Under Magnolia: A Southern Memoir” released April 1, 2014. A prolific writer and poet, the phenomenon that is FrancesMayes now grows with the launch of Tuscan Sun Wines.

What you may not know about Mayes is that she is originally from Georgia, and when not in Italy, she and her husband make their home in Hillsborough, NC!

Frances has deep roots in the Charlotte area. Mayes’ father was born in Mayesworth, near Charlotte, where her great-grandfather, John Henry Mayes, was a major industrialist. His house, now on the National Historic Register, still stands in Charlotte at 435 East Morehead Street and is occupied by the law office of Wyatt & Blake. “It’s surrounded by freeways and tall buildings—the only petunia in the onion patch,” Mayes says of the 1902 historic landmark.

The town of Cramerton, originally Mayesworth, where John Henry Mayes established mills, is still anchored byMayes Manufacturing buildings and was the birthplace of Frances’s father, Garbert Mayes. The original mill, Mayessays, featured “enlightened work environments, with ample space for sports and other humane aspects.” On Mayes‘ great-grandmother’s side, Sarah America Gray, her father, George Gray, started the major mills—largest in the world at that time—Loray in Gastonia.

Frances now divides her time between homes in Italy and North Carolina. For more information, visit www.francesmayesbooks.com.

Visit www.tuscansunwines.com for more information about the wines.

For Information about the John and Idella Mayes House: http://tinyurl.com/mayeshouse

A history of Loray Mills in Gastonia: http://www.textilehistory.org/LorayMills.html

Event details:
Saturday, November 22
Tuscan Sun Wines bottle signing and wine tasting with Frances Mayes
3-6pm at Harris Teeter Morrocroft, 6701 Morrison Blvd Charlotte, NC 28211


More about Charlotte based Fine Wine Trading Company
Founded in March of 2003, Fine Wine Trading Company is family owned and operated by Danny and Kimberly Sanford. FWTC found itself born from a realization that most distributors were becoming too large and commercialized and losing touch with the finer points of the wine business. FWTC exists as a small, boutique style distributor that places a premium on product knowledge, service, and above all else, great juice. Over the past decade FWTC has built a reputation as one of the premier fine wine distributors in North Carolina. http://www.fwtcwine.com/

Peter, Peter Pumpkin Eater | Seasonal Squash Aren’t Just for Carving

HEIDI BILLOTTO FOODWhen the Colonists first landed in North America they found the Indians growing and using pumpkins. The new Americans were quick to enthusiastically embrace the large round and sometimes ungainly fruit, which is actually a member of the gourd family, and subsequently pumpkin pie became an American tradition.

Today most of us do not hesitate to go out and choose a real pumpkin for our Halloween Jack-o-Lantern, but when it comes to actually cooking this seasonal squash, we tend to forgot that “Eat Local” mantra and all the possibilities of using fresh versus canned. This year, I suggest you shop from local farmers, rather than the canned veggie aisle of your local grocer and make some puree you can freeze and use for months to come.

Okay, I’ll admit it, while it is comforting to have a can or two or organic pumpkin puree on the shelf for back up; it’s easy to put up your own pumpkin puree this season and I am happy to use this post to show you how its done. Fresh pumpkin, like all other varieties of winter squash is abundant in this area and makes for some very fine eating not only in pie, but in custards, ice creams, breads, cookies and muffins as well as savory recipes like soups, salads, pastas, tempura and pureed or baked as a side with grilled or roasted meats and its great for juicing, too.

Whew! Pumpkin is also quite nice served raw, either grated into salads or thin sliced and served with raw veggies and your favorite dip.

These seasonal squash are low in calories, yet abundant in vitamins, minerals and fiber. Pumpkin is a great source for vitamins A, B-complex, C, and E all are rich in anti-oxidants and anti-aging properties. Health benefits aside,  legend and folk lore has it that this grandest of gourd’s is also an aphrodisiac…so all of a sudden, pumpkin season could take on a whole new meaning … just sayin’

In this post I’ve included a recipe originally given to me by my friend Linda Singerlie,  for one of the best pumpkin cheesecakes I have ever tasted. I tweaked it a bit to make it more local with the inclusion of local Una Alla Volta ricotta, local eggs and homemade brown sugar made from organic sugar and local molasses – instructions all to come.

But, before you cook, you must carve…

PCG_carved14_FB_highlightIf you are looking for some  inspiration before you carve, why not join me  and 25 plus other Charlotte chefs, all members of the Piedmont Culinary Guild on Sunday October 19 at 4 pm for the Guild’s annual fall fundraiser at 7th Street Market in Uptown Charlotte: a family event appropriately dubbed, CARVED. In attendance, skillfully wielding their knives and sharing their pumpkin carving skills will be the likes of Larry Schreiber from the Moffett Restaurant Group; Marc Jacksina from Earl’s Grocery; Chris Coleman from The Asbury; David Feimster from Fahrenheit; Ben Philpott from Block & Grinder; Gregory Collier from The Yolk; Michael Rayfield from Ballantyne Resort; Miles Payne from Little Spoon Eatery; Nicolas Daniels from The Wooden Vine; and Paul Verica from Heritage – just to name a few! For more info about these chefs and their restaurants – check out the links in the “shopping” portion of this post.

In addition to the two hour pumpkin carving competition all of the shops at the Market will be open for business and the Guild will have a tasty apple cider press demonstration complete with samples presented by Coldwater Creek Farms; and a beekeeping demonstration by Art Duckworth of Apple Orchard Farm.

Lenny Boy Brewery will be on hand with a special sweet potato beer.  As a ticket goer, adults will receive a souvenir CARVED 2014 cup good for two (8 oz) pours and one ticket to vote for your favorite pumpkin. The guild will be also be selling more tickets on site if people want to vote more than once.

Advance tickets are still on sale – links to purchase are at the end of this post. Tickets are $10 in advance  or $15 at the door. Kids 18 & under: $5 (unless they bring their own already carved jack-o-lantern and then it’s free!) Proceeds go to Piedmont Culinary Guild and Slow Food Charlotte’s Farmer Fund.

From carving to culinaria

pumkins in the fieldPumpkins grow in a wide variety of sizes, some weighing in at well over 100 pounds. Save the big brusiers for winning awards at county fares and for carving contests. Nothing like a large Jack-o-lantern set out and lit up on the porch designed to welcome treat or treating seasonal guests. Keep in mind that once “Jack” has been carved and spent several nights out of doors, all sorts of ants and other creepy crawly things may take up residence, to say nothing of the melted wax. That’s all fine, if the plan is to keep the carved pumpkin outside, but if you were planning to cook and eat the pulp after the 31st, then best to buy another pumpkin or two or three for all  your upcoming culinary endeavors this season.

For eating purposes, look for medium to slightly smaller pumpkins, those with more tender and succulent flesh.  Like any other winter squash – butternut, acorn, golden and Hubbard – the skin should be free from blemishes and the pumpkin or squash heavy for its size. Store whole any winter squash, pumpkins et al, at room temperature for as long as a month or keep in a cooler place for as long as three months.

To easily get inside the tough outer shell, place your pumpkin in a large heavy-duty plastic garbage bag, take it outside and drop it on some hard concrete – this might be one fun and good way for the kids to help with the process.. The pumpkin will split open into several pieces. Remove the pumpkin pieces from the bag, scoop out the stringy pulp that surrounds the seeds and then cut the firmer pulp from the outside pumpkin shell. Boil, steam, bake or fry the chunks of pumpkin as you would potatoes, or oven roast by placing the pumpkin chunks, skin and all, cut side down in a large baking sheet. Bake in a preheated 375 degree oven for about an hour, or an hour and a half or so, or until the pumpkin pieces are fork tender – about the same consistency as a baked potato. When the squash has cooled slightly, scoop is of the cooked shell.

For pumpkin puree, mash or process the roasted, boiled or steamed chunks in a processor, blender or by hand. Season to be sweet or savory, as you choose and then use as directed in your favorite recipe. Cooked pumpkin pulp will keep in your freezer for six to eight months.

In addition to being used as a base for many sweet and savory recipes, pumpkin or winter squash puree may also be served on it’s own as you would mashed or creamed potatoes. Simply add a little butter to the puree and season to taste with salt and pepper.

From little seeds, big pumpkins grow

pumpkin heirloom-seeds-740x493The pumpkin seeds, sometimes called pepitas, may be rinsed from the stringy pulp, which holds then in place inside the pumpkin and then baked. Because you will remove them before setting your Jack-o-lantern outside, you can bake and eat the seed from pumpkins you carve as well as those you cut up and cook.

First, rinse the seeds well, removing all of the pumpkin pulp. Then, pat the seeds dry between several layers of paper toweling. Spread the dry pumpkin seeds in a single layer on a lightly oiled or buttered baking sheet. Season them generously before baking with your favorite spice or spice combination. Use something as simple as a mix of salt and pepper or go for a zestier blend of garlic salt, chili powder and a dash of cumin. Toast the seeds in a preheated 200 degree oven for 45 minutes to one hour, turning them over halfway during the baking time. When the seeds are dry and toasted with a crunchy consistency, remove them for the oven and allow to cool to room temperature. Store in an airtight container and enjoy over the course of the next several weeks and months.

 

pumpkin cheesecakePUMPKIN STREUSEL CHEESECAKE

Recipe adapted by Charlotte Culinary Expert Heidi Billotto

For the Crust:

2-1/2 cups crushed  graham crackers

3 Tbsp. your favorite cinnamon from the Savory Spice Shop

4 Tbsp. butter, melted

For the Filling:

2 (8-oz.) pkg. cream cheese, softened

1 (8oz) container Una Volla Alta locally made ricotta cheese (available at Pasta & Provisions)

1 cup organic sugar

3 Tbsp. flour

2 tsp. your favorite Savory Spice Shop cinnamon

1 Tbsp. fresh minced Windcrest farms local organic baby ginger

1/2 tsp. ground cloves

1 Tbsp.  fresh grated nutmeg

1-1/2 cups of your own fresh made roasted pumpkin puree ( or use an equal amount of organic canned pumpkin)

4 whole local eggs

For the Streusel Topping:

1/2 cup firmly packed dark brown sugar ( i like to make my own by combining about a cup of organic sugar and about 1/4 cup of local Molasses ( I love Harrell Hill Farms Sorghum Syrup Molasses) – it makes the most delicious brown sugar you will ever eat!)

1/2 cup all purpose flour

1/4 cup cold butter

1/2 cup chopped pecans

Combine crust ingredients in a food processor and pulse several times to mix well. Press in bottom and up sides of ungreased 9-inch springform pan. Bake in a preheated 325 degree oven 10 minutes and set aside.

Meanwhile, make the filling: Beat the first seven ingredients  together; add pumpkin and eggs, mix until well blended. Pour into prepared crust; bake 55 minutes on middle rack. Place a shallow cake pan partially full of water on the bottom rack of the oven to provide moist heat in the oven and keep the cheesecake from drying out.

Carefully remove cheesecake and gently sprinkle streusel over the top before returning to oven for another 10 minutes. To help avoid cracking, turn oven off but leave cheesecake in oven with door cracked for a slow cooling process – about 30 minutes or until cheesecake center is set.

Remove from oven and cool to room temperature. Refrigerate cheesecake at least four hours or preferably overnight in the pan then removed sides and gently slide the cake off the bottom of the pan and onto a cake stand. Serve with a dollop of freshly whipped cream and enjoy!

Shopping and Contact info for tickets, products and chefs mentioned in this post:

Visit the events page of the Piedmont Culinary Guild website, to purchase advance tickets for the Oct 19 CARVED event online and remember tickets will also be available at the door

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For all of the spices mentioned in the Pumpkin Cheesecake recipe above, visit my friends Amy and Scott McCabe at the Savory Spice Shop in SouthEnd at Atherton Mill. 2000 South Blvd, Charlotte, NC 28203   980.225.5419

una alla volta

 

Uno Alla Volta cheeses are available at the Matthews Community Farmers Market and  at the regional Yorkmont Road Market on Saturdays and at cheese shops around town. For more info visit and “Like” them at  https://www.facebook.com/unoallvoltacheese 

 

hhfmolasses

 

Harrell Hill Farms Sorghum Syrup Molasses is available by contacting the farm in Bakersville, NC – contact information is on the farm’s website at http://harrellhillfarms.com/molasses.htm 

 

Lots of great area chefs are members of the Piedmont Culinary Guild – for more info or, of you are an interested chef, to become a member yourself, check out the Guild’s website at http://piedmontculinaryguild.com/what-is-the-piedmont-culinary-guild/  

For more info on the chefs and restaurants mentioned in this post, just click on the Urbanspoon or website links here:

Larry Schreiber from Good Food on Montford –Good Food on Montford on Urbanspoon

Marc Jacksina from Earl’s Grocery Earl's Grocery on Urbanspoon

Chris Coleman from The Asbury The Asbury on Urbanspoon

David Feimster from Fahrenheit Fahrenheit on Urbanspoon

Ben Philpott from Block & Grinder Block & Grinder on Urbanspoon

Gregory Collier from The Yolk The YOLK on Urbanspoon

Michael Rayfield from Ballantyne Resort Gallery Restaurant at Ballantyne Hotel & Lodge on Urbanspoon

Miles Payne from Little Spoon  http://www.littlespooneatery.com/

Nicolas Daniels from The Wooden Vine The Wooden Vine Wine Bar and Bistro on Urbanspoon

Paul Verica from Heritage Heritage Food and Drink on Urbanspoon

 

The Battle Against Childhood Hunger – Share Our Strength Dinner on Sept 20

NKH_Dinner_email_Charlotte_HeaderNo child should grow up hungry in America,  and yet unbelievably, one in five children struggles with hunger every day. Many of us often talk about how we are starving or famished as we sit down to lunch or dinner; but truth is, if you ate dinner last night or breakfast this morning or have plans for a lunchtime meeting today, you don’t honestly know what hunger really feels like.
Like many of you, I’ve been fortunate to have grown up in a home where we always had food on the table, in the refrigerator and in the pantry; so I can’t say that I know what hunger really feels like: but as a former kindergarten teacher, I have most certainly seen the affects of hunger on children right here in Charlotte.
Kids who are hungry can’t think and they can’t perform at optimum levels. They can’t listen to direction and so they often get in trouble –  all because they simply haven’t had anything to eat.  Unable to reach they’re true potential, hungry kids are too tired or don’t have the strength to really enjoy all their young lives have to offer. This isn’t a problem we just read about in the news or something that happens to someone else in some other country – its a problem right here in Charlotte and its time for it to end.
You can help Share Our Strength’s No Kid Hungry campaign in ending childhood hunger in this nation, in this state and in this city by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals.
You can help surround kids with the nutritious food they need where they live, learn and play by making a pledge today to make No Kid Hungry a reality at NoKidHungry.org.
Charlottean Tom Sasser,  owner of the Harper’s Group in Charlotte as been on the campaign to help stamp out childhood hunger in our life time for many years now; and the team from Mimosa Grill as been among the front runners is heading up the cause.
Chefs Jon Fortes, Joe Cornett and Thomas Marlow

Chefs Jon Fortes, Joe Cornett and Thomas Marlow

I met and got to know Mimosa Grill’s Executive Chef Jon Fortes, last year as he battled his way through the  2013 Got To Be NC Competition Dining Series, Fire In the City  to become the Champion here last year.

This year Jon and the team from Mimosa Grill are 2014 Fire In the City contenders. They love  the competition, but Jon says the No Kid Hungry battle to end childhood hunger is the most important one he will ever fight.  And he’s bringing in some big guns to help fight the battle….
Join Jon and Mimosa chefs Thomas Marlow, Joe Cornett and Donald Ivey; along with guest chefs Colin Bedford from The Fearrington HouseVivian Howard from Chef & the FarmerJay Swift, 4th & Swift Restaurant and Bar; and Joe Trull, Grits and Groceries as they team together to battle hunger on Saturday, Sept 20, all a part of one spectacular event.  I am delighted to announce that I will be there covering it all, snapping photos of chefs, guests and food, tweeting out course by course and hoping to help create an awareness of the cause.
I am even more delighted to report, that there are still tickets available for this fabulous event, so you can be there too!
Jon Fortes won his preliminary Competition Dining Fire in the City battle last week and will go on to fight the quarter final battle on Sept 16. As of Monday Sept 8, all of the 2014 Got To Be NC Fire In the City Competition Dining quarter final, semi final and grand finale battles are now sold out; but here’s a great opportunity to see Jon Fortes and Mimosa Grill’s team No Kid Hungry  in action and help make a difference along the way.
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